2011 in review

January 1, 2012

The WordPress.com stats helper monkeys prepared a 2011 annual report for this blog.

Here’s an excerpt:

A San Francisco cable car holds 60 people. This blog was viewed about 2,700 times in 2011. If it were a cable car, it would take about 45 trips to carry that many people.

Click here to see the complete report.

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Low Carb Banana Bread

July 24, 2011

A completly unrelated photo.

For most of this pregnancy I’ve been trying to keep my carb count and glycemic index low.  I figure that with a few pounds left over from Moxie and a strong family history of diabetes, the last thing I need is to go sugar crazy.  I am; however, plagued with an abundance of ripe bananas since the world’s cutest toddler will only eat them in exactly the right window of ripeness.  I came up with this version of a low carb banana nut bread by starting off here.  My version is basically doubled, but with more banana, more leavening, and less sweetener and oil.  It wasn’t very flavorful until fully cooled and was very slightly grainy.  Otherwise, I give it a thumbs up.

6 ripe bananas, mashed
3/4 cup agave nectar
3/4 cup olive oil
4 eggs
2 tsp kosher salt
1 tbs cinnamon
2 tsp ginger
1 tsp baking powder
1 tsp vanilla
3 1/2 cup chickpea flour
1 cup chopped pecans

Mash very ripe bananas in a bowl using a wooden spoon.  Stir in all remaining ingredients.  The batter will be pourable.  Distributed it into 2 prepared loaf pans.  Bake at 350F for approximately 35 minutes until a toothpick comes out clean.

Roughly figured on fitday.com (assuming 24 servings) I get
Calories: 188
Total carbs: 16g
Total protein: 5g
Total fat: 12 g

In regular banana nut bread
Calories: 216
Total carbs: 30g
Total protein: 3g
Total fat: 10g

Want

June 22, 2011

20110622-011544.jpg

She knows there are blueberries in the salad bowl.

Moxie’s banana nut bread

May 15, 2011

I’m always poking bananas in the freezer since I buy huge amounts of them for Moxie.  Today I made a double batch of banana nut bread which Moxie is delighted with.  A single batch would be:

1 cup mashed ripe (almost rotting) bananas
1/3 cup butter (for the double batch I used 1/3 cup butter and 1/4 cup olive oil)
3/4 cup maple syrup (have used honey or agave before)
1 egg
1 tsp vanilla
2 tbs rum
3 tsp baking powder
.5 tsp soda
2 tsp salt (probably more)
1 tbs cinnamon
2 (plus a bit) cup whole wheat pastry flour
1 cup chopped pecans

I really just started my mixer and added, straight down the line. Added the extra bit of flour at the end so it was a nice pourable batter after I added the rum (which I just glugged in as an after thought) I made 4 dozen mini muffins and 1 loaf with the double batch. Poured out the batter into prepared pans, then baked the loaf for 35 minutes at 350, and 30 minutes at 300. The mini muffins I did 15 minutes at 350.

A girl and her dog.

May 4, 2011

Don’t know who is playing fetch with whom here.

HUGE fudge brownies

March 19, 2011

Since the addition of Moxie to my life I tend to make every thing in double batches, then freeze half for later.  When making deserts this gives me the chance to make multiple varieties of everything.  Today i was making brownies for a family function, but wanted some on hand for friends later in the week.  Since I’m in a bit of a camp kitchen situation at the moment, I ended up pouring this truly enormous batch of brownie batter into a large baking pan, a small casserole, and two sets of mini muffin tins.  They are exceptinally chocolaty, though some mini dark chocolate chips stirred in couldn’t really hurt.
I’m attempting to keep the kidlet off of refined sugars and corn syrup for as long as possible.  If you don’t have cane sugar, the regular old white stuff would do the trick.

 

Frickin' HUGE batch of brownies

6 oz semi sweet chocolate
4 oz bakers choclate
4 sticks butter

3 cups cane sugar
1 cup dark brown sugar
8 large eggs, beaten
2 tsp vanilla

2 cups unbleached flour
1/2 cup dark cocoa powder
2 tbs cinamon
2 tsp kosher salt

3 cups chopped walnuts

Grease 2 9X13 inch baking pans. (Or one 9X13 inch pan, 2 12- cup mini muffin tins, 1 8X8 inch pan)  Preheat oven to 350. Melt chocolate and butter over low heat.  Pour in to large mixing bowl, being careful to scrape in all of the chocolate.  Stir in sugars to incorporate.   In a sperate bowl, lightly whip eggs.  Mix eggs in to chocolate mixture a little at a time, mixing between additions.  Combine dry ingredients, then add slowly to the wet ingredients until just combined.  Stir in walnuts.   Pour batter into prepared pans and bake for about 25-30 minutes, until a toothpick comes out clean.  Do not over bake.  If using mini muffin tins, remove from the oven after about 10 minutes.

Moxie’s First Recipe

December 24, 2010

Messy eater.

All natural paste:

1/2 piece of toasted sourdough, dry
3-5 cups of teething infant drool
1 infant face

Soak toast liberally in infant drool. Rub soaked and mushed toast around infant face. Concentrate most heavily on eyebrows, ears, and the spot where head directly meets chest (no neck to speak of yet). Fling leftovers at startled dog.

Attempt to plant sticky infant face into as much dog hair, cat hair, carpet fuzz, and mom clothing as possible. Shriek loudly as if burned by acid when cleaned up with a warm washcloth.

Kissy face mom.

December 3, 2010

Moxie thinks I’m the funniest thing ever.
Moxie Laughing

Vegetable Korma

September 21, 2010

A rather awful picture of tonights supper.

I started off w/ a recipe sent by my sister and changed it up thusly:

1 tbs cumin
1 tbs grnd corriander
1 1/2 tbs garam marsla
1 tsp tumeric
4 whole cloves
1/2 tsp grnd cardamom
1 tsp grnd cinnamon
4 tbs vegetable oil
1 tbs minced garlic
1 tbs minced fresh ginger
1 white onion, chopped
1 can fire roasted tomato w/ juice
1/2 cup coconut milk
1/3 cup cashews, grnd
1 head cauliflower, chopped
3 small potatoes, chopped
3 carrots, diced
1/2 cup edamame, shelled
1/2 cup chickpeas

Comibine spices in a heavy bottomed pan and dry fry until aromatic, about 2 minutes.  Add oil, and mix to combine with spices.  Fry garlic and ginger in the oil and spice mixture for about 2 minutes, then add onion and cook until softened.  Crush tomatoes into the pot and add the juice.  Mix in the ground cashews and whisk until incorporated.   Add coconut milk and vegetables.  Reduce heat and simmer until vegetables are as soft as desired. Could be al dente. Could be mush. It’s your choice.

Ground cashews: 1/3 cup cashews soaked in about 1/2 cup water for an hour.  Remove most of the liquid, then grind in mortar or in food processor.

I used edamame because I mostly hate green peas.  Try to find them fresh around here.  I dare you!  My sister’s recipe called for chicken instead of the veg.  I did poach a chicken breast in there for Andy, then cubed it on top of his plate.  Hers also had heavy cream in place of the coconut milk but I have baby weight to loose!  Top w/ yogurt and cilantro if desired.  Serve over basmati rice.

Sweet Sweet Olive

September 4, 2010

In 2004 I was a depressed and lonely woman in a strange city half way across the country from the place I considered home.  My solitude was intentional, a product of the denied grief of a lifetime and two all too fresh deaths.  I rented a two bedroom duplex and hid there, rejecting the idea that a good life was worth the effort.  I mentioned off handedly to a coworker that I thought I needed a dog.  She brought me an adoption booklet from her vet’s office and there, about halfway in was a picture of my heart’s dog, Olive.

She was called Duma then, by the ladies that ran the rescue she’d been living at for six months. She’d been found wandering the streets of northeast Georgia alone and hungry.  She seemed easily startled and they soon realized that was because she could not hear.   She was camera shy, so in the picture her face is turned back towards the camera over one sholder.  She’s standing still for the photo, but you can tell she doesn’t like it.  She’s doing it because she knows these nice people want her to, and she usually does what nice people ask.  I knew she was my dog before I even read the caption under her picture.  I thought she was all soul.  It turned out she was also very largely joy.

Olive, named for the sound a deaf friend made when he said “I Love You” quickly became the most important piece of my life.  She was waiting for me every morning when I got out of bed and in the afternoons when I came home.  She was so horribly shy at first that she couldn’t stand to see me leave the room without her, and followed each of my steps.  Though I was still deeply sad and anxious, I got up on weekends to make sure that Olive had a walk.  The desire to let Olive see more of her own kind got me out of that crappy apartment to the dog park, where I began to see more of mine.  Her oddball tummy made me search out good food for her, and realize what I was eating myself.  And then that day when the bottom finally dropped out, Olive sat between my legs in the floor while I held on to her for hours.  She was what I gripped when I decided to go ahead and try the climb.

She became the friend that would walk beside me across half a country, down 100 pounds, away from a life I was designing to be free of anyone I loved enough to weep for, and towards the courage to find the one I live today.  Olive gradually made me remember that the flow of love is worth the pain it brings with it, and that despite my many faults I am a person who loves well.  She found the heart I tried to throw away, and brought it back to me.  That was the only thing she ever bothered to fetch.

More than six years ago she found a woman alone, with a stale and blank face.  This morning my kind husband told me that he loved me and took our two month old daughter from the room.  I held sweet sweet Olive against me and she took her leave.